- 1kg smoked bacon (try to find a piece of bacon so you can slice it yourself)
- 1½kg potatoes (fresh from the ground if possible – that really makes a difference for the dish)
- 2 bundles of parsley
- 50g butter
- 2-3 Tbsp flour
- 1l milk (1,5% or more)
- Salt and pepper
– Preheat the oven to 200 ˚C.
– Cut the bacon into 6-7mm thick slices and place on a grid over a roasting pan so the fat can drip of. Place in the middle of the oven and fry, turning the bacon once in a while, until it is crisp. Alternatively the bacon can be fried on a hot frying pan.
– Peel and boil the potatoes. Remember to add a bit of salt to the water.
– The sauce needs a lot of attention, so don’t start this until the bacon is in the oven and the potatoes in the pot. The challenge is to let it heat up sufficiently in between adding the milk without letting it burn. First: melt the butter in a pot and add flour while stirring until the butter and flour comes together and creates a dough. Let the dough heat up a bit before you add a splash of milk. Use a whisk to mix up the milk with the dough. Repeat this process several times – adding a splash of milk, whisking and letting it heat up. Make sure to whisk until the sauce is smooth every time! What makes this dough thick and nice is letting it boil in between adding the milk. When the sauce has the thickness wanted, stop adding milk and add the chopped parsley (lots of it!), salt and pepper. Tip: to give more taste to the sauce some of the milk can be replaced with the water from the potatoes.
You’re now ready to arrange your dish with the 3 components and enjoy a bomb of taste and a challenge for your veins:). Enjoy!